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Perfect Pork Chops on the Smoker - Father's Day Special

Updated: Apr 23, 2021

I am a lucky girl. My husband is a kind, thoughtful and hard working man. Bonus: he is a really, really good cook. I’m not even kidding. For twenty years Casey has been grilling me chicken and steaks and world famous burgers. Friends and family have enjoyed his skills and dedication too – there is a science, after all, to good BBQ. And Casey has spent time in R&D. Campfire - everything tastes amazing! In-fared cooks evenly with fewer flare-ups. But cleaning it is a royal pain. Standard propane works great, albeit unpredictable. And also every propane cooker we've owned has proved capable of flight. We regularly get strong winds and those babies can fly. The landing is less poetic. Thus, we found ourselves in need of a new cooker.

So when shopping, last summer Casey eyed the Traeger at our local warehouse, I could see the longing clearly on his face. His eyes were bright and dewy. An increase in heart rate was evidenced by a faint gleam of sweat on his brow. What’s a girl to do? I had a choice. Listen my friends, it was a win-win. Casey regularly sees this beauty, and in return, I’m eating the best food of my life! No joke. I got points for being a good wife, plus, my kitchen has never been cleaner. Did I mention Father's Day is not far off? Anyway, not long after he brought this trophy home, we went to dinner at the fanciest place in town- I’m talking celebrity endorsed resort here. I ordered the Filet Minion. Casey’s steak was better. Hands down. Cross-my-heart. Promise. This new contraption has pretty much ruined me for eating out, but then again, maybe it’s her way of paying for herself too. And while I’m bragging, let me just say, I’m not suggesting you all run out and buy one of these babies for your hubby (although I’m sure he’d love you for it). It comes with a price tag, and like anything else it makes a difference WHAT you grill. The other day we defrosted the freezer and found a few-years-old package of pork chops in the WAY back. They were not the best. They were a bit freezer burnt and well, bleeck. So, make sure you buy fresh, local meat for the best flavor and consistency (remember BBQ is a science). I’m not even joking when I say this simple, really easy recipe for pork chops is the best I’ve ever eaten and beyond the cooker and the cook – the secret ingredient is quality meat.

Our Berkshire pork is marbled with white fat. This fat comes from our feed. Farmer Dale is mixing in about 30% wheat into our homegrown hog feed mix in addition to field peas and barley. 30% wheat is also demanded in the Japanese pork market– farming is also a lot of science too. Fat is where the flavor is and wheat fat in pork is mighty tasty indeed. I like to get our pork chops cut to about 3/4” thick for standard grilling. This cut of meat comes from the loin of the animal. This section of meat is often the most tender because it is used the least by an animal. We know that when livestock is cared for and attention is given to creating a stress-free environment, it makes a difference in the final meat product for a customer. You can taste the difference.

By the way, we are running a special on our Berkshire Pork Chops this week in celebration of those grill kings in your life. Happy Father's Day guys - we sure do love you!

Happy Grilling!

From the Red Barn,


Casey’s Grilled Pork Chops

Prep: under 5 minutes

Cook Time: about 20 minutes

Cool: none

Serves: 4


Traegar Pork & Poultry Rub

4 high, quality 3/4” thick Pork Chop Steak, thawed

Boursin brand Gournay Cheese


1. Fill your pellet hopper with Traegar Signature pellets or your choice.

2. Set temperature to smoke.

3. Season pork chops liberally – approximately one Tablespoon per chop. Cover all sides and Press. It. In.

4. And then, you put your right foot in and you shake it all about. No, sorry, Casey isn’t very helpful with the directions of his recipe here.

5. Once your grill about 180 degrees. Pop those chops on the grill and cook for about 2 hours or until internal temperature reaches somewhere between 155-160 degrees (eating uncooked meat is unwise). This is a great time for a impromptu dance party. Did I ever tell you Casey was in show choir in high school? He's got some pretty stellar moves. I know this recipe seems super simple; it is. But oh so good.

6. Serve hot off the grill with delicious Boursin cheese or BBQ sauce of choice.

P.S. This cheese is also tasty on steak. Speaking of beef, we should be stocking ground beef in our shop by the end of June, so subscribe to our email to be the first to know.

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